- 1 How long should Shellstock tags be kept on file?
- 2 When should you remove a Shellstock tag?
- 3 What is the requirement associated with the Shellstock tag that is on containers of fresh shellfish?
- 4 When can you remove the shell stock tag from the container then what do you do with it?
- 5 What is one way that food should never be thawed?
- 6 What causes a sanitizer to not work well?
- 7 What items should be rejected?
- 8 How should flatware that has been cleaned and sanitized be stored?
- 9 What food safety rule must be consistently followed?
- 10 What should Shellstock identification tags on shellfish include?
- 11 How long must you keep a tag from shellfish?
- 12 What food must be received with a Shellstock identification tag?
- 13 What should a manager do if a cook at a nursing home is symptom free but infected with norovirus?
- 14 What should be done with an item that has been recalled?
- 15 Which item is stored correctly in the cooler?
Tags must remain on the SHELLSTOCK container until the container is empty and must be retained for 90 calendar days.
When should you remove a Shellstock tag?
Record Keeping Requirements: A shellstock tag must remain on the shellstock container until the container is empty and must be retained for 90 calendar days.
What is the requirement associated with the Shellstock tag that is on containers of fresh shellfish?
As required by Rule 5L-1.007, F.A.C., each commercial shellfish harvester or processor shall affix a durable, waterproof tag of minimum size (2⅝ inch x 5¼ inch) to each container of shellstock. For commercial harvesters, this shall be done while on the water at each harvest area.
When can you remove the shell stock tag from the container then what do you do with it?
Store carefully – and keep the tag
- Shellfish should be stored in their original containers at a temperature of 41F or less.
- Keep the shellstock tag on the original container until it is empty.
- When you remove the last shellfish from the container, write the date on the tag.
- Keep the tag for 90 days.
What is one way that food should never be thawed?
Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours.
What causes a sanitizer to not work well?
The presence of water, food, fatty materials, feces and blood on hands can significantly reduce the effectiveness of an alcohol-based hand sanitizer. Viruses such as norovirus are also a concern in foodservice settings. Norovirus is the leading cause of foodborne outbreaks.
What items should be rejected?
Appearance Reject food that is moldy or has an abnormal color. Food that is moist when it should be dry, such as salami, should also be rejected. Do not accept any food item that shows signs of pests or pest damage. Texture Reject meat, fish, or poultry that is slimy, sticky, or dry.
How should flatware that has been cleaned and sanitized be stored?
Glasses and flatware – store cups and glasses upside down on a clean and sanitized shelf or rack. Store flatware and utensils with handles up. Staff can then pick them up without touching food contact surfaces, which can help prevent the transfer of pathogens such as norovirus.
What food safety rule must be consistently followed?
Keep hot food at 135˚F (57˚C) or higher. Keep cold food at 41˚F (5˚C) or lower. Keep raw meat, fish, and poultry separate from ready-to-eat food. Do NOT let customers refill dirty plates or use dirty utensils at self-service areas.
The tags should provide the most precise identification of the harvest location or aquaculture site as is practicable; this identification must include at least the state (initials) in which the shellstock were harvested in the designated growing area within the state as assigned by the Authority of the producer state.
How long must you keep a tag from shellfish?
The tag must remain on the container until all shellfish in the container are sold or discarded. The tag must then be kept on file by the retailer for 90 days.
What food must be received with a Shellstock identification tag?
Terms in this set (20)
- shellstock identification tags.
- live shellfish.
- MAP (modified atmosphere packaging)
- Vacuum -packed food.
- Sous vide food.
- Ultra-high temperature (UHT) pasteurized food.
What should a manager do if a cook at a nursing home is symptom free but infected with norovirus?
Tell your manager if you have symptoms of norovirus illness or were recently sick. After throwing up or having diarrhea, immediately clean and disinfect contaminated surfaces.
What should be done with an item that has been recalled?
Typically, the instructions will indicate that you need to do one of the following:
- Return the product to the store where you bought it for a refund.
- Dispose of the product properly so that other people or animals cannot eat it. (This is particularly important if you opened the product.)
Which item is stored correctly in the cooler?
|Term Why are infants and young children at higher risk for getting a foodborne illness?||Definition They have not yet built up their immune systems.|
|Term Which item is stored correctly in the cooler||Definition Macaroni salad stored above raw salmon|